I've bought barley already roasted from a Korean store, but they don't sell much of it and it's gotten stale on their shelf, so I was looking for roasted barley in other stores and can't find any. I do like it and it is good for diabetics, so I searched here for recipes for roasting barley & this looks like a good one. I bought some hulled barley yesterday and I notice this recipe says to use pearl barley. What's the difference? I would have never thought of using it with chicken broth,, but I do have some chicken with barley soup,, so it makes sense! haha PS I was also looking for a pan roasting recipe as opposed to oven roasting.
Roast barley can be easily ground in a pepper grinder. To make cold Mugicha place 1/3 cup ground roasted barley in a tea sock and let soak in a half gallon pitcher over night in the fridge. This makes a lightly coffee flavored, cold drink.
My husbands 92 year old grandmother is sick and I made her some of this using homemade chicken broth. She's been having trouble holding stuff down and this was a welcome relief for her. She made me have a cup with her. I have to admit I hated barley growing up and my grandmother would laugh her butt off if she heard me admit I liked this. :D I added some ginger as well.
I chose to roast the barley and it tastes so good! This makes a great coffee substitute. I didn't know it was so easy. I plan to make more of this, maybe experimenting and adding other ingredients. Thanks Rita!